No waiting weeks for the pickling solution to work its magic. Not with these little lovelies, which are ready to munch within minutes of making.
The traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.
Very high heat achieves a perfectly crisp skin. An unexpected herb and caper vinaigrette adds a piquant counterpoint.
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- 30 M
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
Easy as heck, this guacamole takes a minimalistic approach that keeps ingredients to the essentials yet doesn’t disappoint. Sorta tricky to come by that these days. And yet here we are.
In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.
- Quick Glance
Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.
- Quick Glance
Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.
Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.